The Best Pizza Near Coxinendi, by the Record

A pizza shop in Quartu Sant'Elena, just outside Cagliari, that has planted a flag around a simple idea: Sardinian ingredients, full stop. The dough runs slightly crunchy and holds up under generous toppings without going soggy or stiff. Local cheeses, island sausage, and territorial produce do the heavy lifting on every pie. Prices are low enough that ordering a second pizza to compare becomes a reasonable decision rather than an act of defiance.

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School benches instead of chairs are the first clue that Sa Scolla is taking its name seriously. This casual Cagliari pizzeria grew out of a cooking academy, and the kitchen shows it: toppings lean on high-quality local ingredients with combinations that sound odd on paper and work on the plate. The menu runs wider than pizza alone, pulling from traditional Sardinian cooking. The staff moves fast without losing warmth, which is harder than it looks.

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A pizza restaurant inside Palazzo Doglio, a grand address in central Cagliari that sets expectations the kitchen mostly meets. The dough is the thing to pay attention to, light from long leavening and easier on the stomach than you'd expect. The menu flags allergens and offers a gluten-free option, the wine list is longer than average for a pizzeria, and the ingredients lean heavily on protected Italian designations.

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Cagliari's marina neighbourhood has no shortage of squares to sit around doing nothing, and Impasto overlooks one of the livelier ones. It's a pizzeria where the oven is in full view, so you can watch the dough work happen before the Neapolitan-style pizza lands on your table, properly leavened and not overloaded. Housemade pasta fills out the menu for anyone who arrives outvoted. The service moves quickly without feeling rushed.

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A contemporary Neapolitan-style pizzeria in the Stampace neighborhood, where the dough is well hydrated and the crust has real structure. The mood is young and informal, the kind of place that loosens up fast. Creative toppings get the most thought here, with combinations that manage to be inventive without tipping into chaos. The drink list holds its own, and the desserts are stranger and better than you'd expect from a pizza place.

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The visible oven anchors the room at this Sardinian pizza restaurant, its stone walls and warm wood making the whole thing feel less like a dining room and more like somewhere a craftsman actually works. The doughs go through long natural fermentation with carefully sourced flours, and the toppings lean hard into local Sardinian ingredients. It landed on the 50 Top Pizza Italy list, which tells you the technique here is no accident.

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